Who said salads are boring? A good salad will excite all of your senses; the crunchy, sweet, savoury, soft, tangy… oooh the possibilities. My recipe is influenced by a salad I had years ago at my friend house. I never liked salads until I tasted this! Strawberries, feta, dates, nuts…. What kind of craziness is this? Somehow though, it doesn‘t just work, it beats any salad I ever had. The secret sauce? My vinaigrette, tangy, sweet and bold, tastes like… summer.
Ingredients:
Salad
1 pack of spring greens (fills a large salad bowl)
1 large shallot onion, sliced thinly
4 dates, sliced thinly
1 packet of crumbled feta
1 packet of strawberries, sliced into at least 4/6 pieces each
handful of walnuts
Vinaigrette
1 tbsp dijon mustard (regular or grainy)
1 tbsp balsamic vinegar
1-2 tbsp honey
1 clove of garlic, minced
juice of half a lemon
salt and pepper to taste
around half a cup of olive oil
Method:
Toss all the salad ingredients together in a large bowl.
For the vinaigrette, Add all the ingredients in a mixing bowl except for the olive oil. Give them a good whisk
Start adding the olive oil in a thin stream while simultaneously whisking the dressing with a wire whisk. The stream should be thin and the whisking fast to emulsify the dressing. It will take between 1/4 to 1/2 cup of olive oil to get that beautiful, light brown color and to get the right consistency (see video).
Add your vinaigrette to the salad, toss and enjoy!
Tips:
You can add more lemon juice in your vinaigrette if you want it extra tangy, I personally like a balanced flavor so half a lemon is enough.
You can use any greens you like, I love the variety of spring greens but have used just baby spinach before and it was good!
Sub the dates with dried cranberries if you don’t like dates
Sahtein!
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